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Pad Thai (Thai Stir-fried Rice Sticks)

Servings: 2
Author: Delishar

Ingredients

Pad Thai Sauce

  • 1/2 cup of palm sugar
  • 1/3 cup of fish sauce
  • 1/2 cup of tamarind paste/juice
  • 4 cloves garlic minced

Pad Thai

  • 2 servings of rice noodles about 2 cups softened
  • 1-2 thai shallot sliced thinly
  • 12 shrimps peeled and cleaned
  • 2 eggs
  • 6 tbsp canola oil
  • 1/2 cup carrot shredded
  • 1 cup bean sprouts
  • 1/4 cup chives about 5 to 6 stalks cut into 2 inches pieces
  • 4 tbsp chopped peanuts
  • 2 tsp red chili flakes
  • 1 firm tofu cubed
  • 2 tbsp water
  • lime wedges
  • 1/4 cup Chinese parsley/cilantro/coriander leaves as garnish
  • Prepared Pad Thai sauce.
  • salt and pepper to taste

Instructions

Pad Thai Sauce

  • Prepare pad thai sauce.
  • Heat 2 cloves minced garlic, tamarind paste, palm sugar, and fish sauce in a saucepan over med-low heat.
  • Stir until sugar completely dissolved.
  • Let it simmer until sauce thickens.
  • Remove from heat and set aside.

Pad Thai

  • Soften rice noodles by soaking it in warm water for 20 mins, or boiling it for 4 mins.
  • Heat pan on med high with 2 tbsp of oil.
  • Add tofu and shrimps into pan, season with salt and pepper.
  • Stir fry until cooked and tofu is slightly browned.
  • Remove from pan and set aside.
  • Add the rest of oil and saute garlic and shallot.
  • Add softened rice noodles.
  • 2 tbsp water and saute for a min.
  • Add beansprouts, carrot, and chive.
  • Then add 5 tbsp of prepared pad thai sauce.
  • Saute well, to coat noodle with sauce.
  • Add tofu and shrimp.
  • Push noodle to side.